Black food, fermentation, Diwali, and squash

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Chef Heena Patel prepares for Diwali, the five-day festival of lights, by serving a special menu at her San Francisco restaurant, Besharam. Photo by Eric Wolfinger.

James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer’s market.



Evan Kleiman